Stuffed Zucchinis with Poblano Rajas

Marielle Henaine
Undoubtedly, one of the favorite vegetables for many people is zucchini. That’s why we share this generous recipe for Stuffed Zucchinis with Poblano Rajas. To prepare this easy recipe with zucchinis, it is recommended not to overcook them, or they will lose their properties and shape. In addition to being an economical and generous recipe, it is one that you can prepare in 15 minutes. Another great tip for your dish to be a success is that after cooking the zucchinis, you submerge them in ice water to give them a brighter color.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 pumpkins
  • water
  • pinches salt
  • 1 tablespoon truffle oil
  • 1/2 onions, sliced
  • 1 tablespoon garlic, finely chopped
  • 1 cup Poblano chile strips
  • 1/3 cups ear corn
  • 1/4 cups fresh cream, low-fat
  • pinches salt
  • pepper
  • queso fresco, grated, for decoration
  • chile flakes, for decoration
Preparation
15 mins
10 mins
Low
  • In a pot with boiling water and salt, cook the zucchinis for 3 minutes or until tender. Remove and cool.
  • On a cutting board, trim the ends of the zucchini and cut in half vertically. Hollow out with a spoon without reaching the edges.
  • In a skillet, cook the onion and garlic with a little oil. Add the rajas, corn, cream, salt, and pepper. Remove.
  • Fill the zucchinis with the rajas, decorate with fresh cheese and chili flakes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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